3 lbs deli mashed potatoes (not instant)
1/4 c olive oil, divided
2 cloves garlic, minced
1 medium onion, diced
1 small green bell pepper, diced
1 lbs ground sirloin or ground round
1/2 c dry white wine
1 c tomato sauce
1/2 tsp ground cumin
1/2 tsp ground oregano
1 tsp salt
1/2 tsp pepper
1/4 c raisins, optional
1/4 c pimento-stuffed olives, roughly chopped
2 tbsp capers
1/2 c Parmesan cheese, grated
In frying pan, heat half of oil over med-high heat. Add garlic, onion, and bell pepper. Saute 5 to 7 minutes. All pan to return to med-high head, then add beef. Saute until thoroughly cooked (10 to 15 minutes), breaking up large chunks. Drain excess liquid.
Add white wine, tomato sauce, cumin, oregano, salt, pepper and remaining olive oil. Reduce heat to low. Simmer, uncovered, 20 minutes. Stirring occasionally. Add raisins, olives, and capers. Set aside.
Preheat oven to 350 degrees. Layer half of mashed potatoes evenly on bottom of large, oiled ovenproof casserole dish. Cover with picadillo. Top with remaining potatoes, sprinkle cheese evenly over top. Bake 20 to 25 minutes, until top of casserole turns golden brown.
Makes 6 servings.
Ana's advice: There are many things you can omit, such as the raisins, olives, or capers, if you don't like them.
NOTE: If you're going to make the picadillo, make the mashed potatoes too. Deli mashed potatoes in this will be fine, I'm sure, but homemade will be SO much better, especially if they're garlic. Just a suggestion.